¼ cup heavy cream
1 tsp salt
Fresh cracked black pepper, to your liking
Maldon salt, to finish
Ricotta (creamy, milky, smooth)
Sharp cheddar (nutty, bitter, creamy)
Feta (salty, crumbly, tart)
Blue cheese (floral, sweet, funky
Alpine cheese (funky, nutty, creamy)
Guanciale (cured pork jowl — little fatty flavor bombs)
Lox (on top at the end, not in the frittata itself)
Notes before you begin
This is a choose your own adventure recipe. All of the ingredients above (aside from The Basics) are optional. The basic framework of a frittata will stay the same and you should feel free to put in whatever you would like! If it would go in your favorite omelette, it can go in a frittata!
Preheat an oven to 350F. Place a medium or large pan over medium-high (use a cast iron skillet if you can), pour in olive oil and heat until shimmering. Toss in any veggies you plan on using, cook until desired doneness, and remove from the pan. Cook whatever meat you plan on using in the same pan until done, remove, and roughly chop.
Whisk together eggs, heavy cream, salt, and pepper in a bowl and pour into the pan, along with any fillings you want. This could be the cooked veggies, some cheese, and meats — whatever your heart desires!
Heat until the sides of the mixture begin to appear cooked and start to bubble slightly. Place the entire pan in the oven and cook for about 15 minutes. At this point, test using a cake tester or chopstick (if there is anything stuck to it when you put it in the frittata, let it cook more). Remove from the oven and let cool.
Garnish with whatever you would like, sprinkle on some Maldon salt, serve by the slice and enjoy!